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Ingredients: 2-1/2 pounds salmon 3 tablespoons Dijon mustard 3 tablespoons white-wine vinegar 1/4 cup, fresh mint leaves 3/4 cup olive oil Directions: Blend together mustard, vinegar and mint. Add the oil in a steady stream. Cut salmon into 12 to 14 fillets, removing skin. Brush one side with oil. Preheat grill. Grill oiled side down, four to five inches from medium heat on fish screen. Grill for five minutes. Brush the tops with oil; season with salt and pepper. Carefully turn over. Grill for five minutes more or until fish flakes with a fork. Spoon mustard sauce over hot salmon. Recipe serves six. Nutritional information per serving: Calories: 465 Protein: 38.1g Carbohydrates: 1g Cholesterol: 98mg Fiber: 0.2g Sodium: 221mg |